SU1285000A1 - Automatic control system for process of growing microorganisms - Google Patents

Abstract

The invention relates to microbio; logical industry, namely yeast, and is aimed at improving the accuracy of process control by increasing the yield of yeast. The system contains control loops.

Description

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temperature, pH, defoaming, salt supply, air supply circuit, molasses culture medium, comparative chamber with heat generation sensors and computing device. The system is equipped with a differentiator 27, the input of which is connected to the sensor 26 for the consumption of molasses in the fermenter 1, and the output to the input of the regulator 28, the output of which is connected to the actuator 24, installed in the lower part of the vertical pipe 19, shifting the 1CH regulator 29, the input which is connected to a heat flux sensor 20 mounted on the outer surface of a vertical pipe 19, a shift regulator 2-9, the inlet of which is connected to a heat flux sensor 20 mounted on the outer surface of a vertical pipe 19, and the outlet from tion mechanism 17 mounted on the air supply line; the storage device 30, the input and output of which are connected to the shift controller 29. The circulation of liquid in the vertical pipe 19 occurs in an airlift method, and by controlling the actuator 24 depending on the feed rate of molasses, the prediction times are different at different feed speeds molasses With the help of the shifting regulator 29, a spasmodic increase or decrease in the air rate is ensured, the process of growth or supply of air in excess is suppressed. This makes it possible to shift towards the maximum the critical level of the process, at which the alcohol starts, the formation inside the enzyme 1. i il

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The invention relates to the microbiological industry, and can also be used in the process of growing baking yeast.

The aim of the invention is to increase the accuracy of control of the growing process.

The drawing shows a block diagram of a system for automatic control of the process of microorganization withdrawal of microorganisms.

The system contains a temperature stabilization circuit in the fermenter 1, consisting of temperature sensor 2, regulator 3, actuator 4 installed on the water supply line to the cooling jacket 5, pH stabilization circuit consisting of sensor 6, regulator 1, actuator mechanism 8 on the ammonia water piping and filling mechanism 9. on the sulfuric acid piping, the contour of automatic foam level control, consisting of sensor 10, controller 11 and valve

12 on the oleic acid pipeline, you, the control circuit for the supply of nutrient salts, consisting of a dispenser

13 and software device 14, the air supply depending on

level in the apparatus, consisting of a level sensor 15, a regulator 16, an actuator 17 on the air duct and a flow control loop

cultural environment, including the actuator 18.

The system also contains a vertical tube 19 placed in the fermenter 1 to compensate external

heat flux, the sensor 20 is a heat flow i located on its outer surface and connected to the input of the computing device 21. The latter’s code is connected to the actuator 17 on the air duct and to the actuator 18 on the culture medium pipeline. a liquid circulating torus 22 in a vertical pipe 19, the inlet of which is connected to an air flow sensor 23 in the fermenter and to an actuator 24 installed in the lower part of a vertical pipe 19 having a conical here asshiritel, a circulation output of the regulator 22 is connected to an actuator 25 mounted on the duct, which is brought into the narrowed upper part of the vertical pipe 19.

The system comprises molasses flow sensor 26 connected in series, a differentiator 27, and a regulator. 28 and an actuator 24 installed in the lower part of the vertical t of the pipe 18, a shift controller 29 connected to the heat flow sensor 20, and an outlet to the actuator 17 mounted on the air supply line. The system E also has a memory device 30, the output and input of which is connected to the shift controller 29.

The system works as follows ..15

The temperature in the fermenter 1 is maintained at a predetermined level with the help of a temperature stabilization circuit including a temperature sensor 2 connected to the input, a regulator 3, which after comparing the current and a given temperature value, generates a signal regulating by means of 4 25 cooling jacket 5. The change in acidity in the fermenter is sensed by sensor 6, which is connected to the input of regulator 7, which, depending on the deviation of pH in one or another side, sends a signal to the actuator Anism 8 ammonia water supply, or the actuator 9, which supplies sulfuric acid to the device.

The level of foam is monitored by sensor 10, the signal of which is fed to controller 11, which controls the actuator 12 on the oleic acid pipeline. Nutrient salt solutions in the fermenter are fed in between ;; 1 of the dispenser 13, the operation of which controls the software device 14. The level of the culture medium in the apparatus is monitored by the sensor 15, the signal from which is sent to the controller 16. KOTOpbtfi affects the actuator 17 that controls the air supply to the aeration.

The computing device 21 receives information from the sensor 20, installed on the outer surface of the vertical pipe 19, about the difference between the pressing gap in it and the fermenter and controls the actuators. The automatic control system 17 and 18 on the duct and on the pipelines - water culture medium (molasses). containing thermal sensor The constant predetermined speed of the circulum placed in the fermenter of the culture medium in the vertical, ticking tube to provide a composite pipe 19 is achieved by means of sensations of external heat flows

In the absence of this contour, the prediction time decreases with increasing feed rate of molasses. The signal from the heat flow sensor 20 is fed to the input of the shift controller 29, while the memory 30 stores the value of the critical level. The shift knob gives a signal for an abrupt increase or decrease in the air supply. Thus, the air supply is increased if it inhibits the growth process, and decreases if it is supplied in excess, i.e. the critical level of the process is shifted towards the maximum, at which alcohol production begins inside the fermenter.

When the system is implemented in yeast production, the prediction time is stabilized and a quick search for the critical level of the process is ensured, while the search for the critical level takes 68 seconds instead of 600 seconds in a known system, and also increases the accuracy

control, whereby the yeast yield is increased by 6.8%, and the cost of aeration is reduced by 12.6%.

Claims (1)

Invention Formula is coming the controller 22, which receives a signal from the sensor 23 air flow in I the fermenter is about the position of the actuator 24 installed in the lower part of the vertical pipe 19, which has a conical expander, and acts on the actuator 25 installed on the air duct connected to the upper part of the vertical tube 19. The fluid is circulating in it by the air-lift method. The signal from the molasses consumption sensor 26 passes through the differentiator 27 and enters the input of the regulator 28, which controls the actuator 24 depending on the feed rate of the culture medium. Thus, the time constant is predicted at different molasses feed rates. In the absence of this contour, the prediction time decreases with increasing feed rate of molasses. The signal from the heat flow sensor 20 is fed to the input of the shift controller 29, while the memory 30 stores the value of the critical level. The shift knob gives a signal for an abrupt increase or decrease in the air supply. Thus, the air supply is increased if it inhibits the growth process, and decreases if it is supplied in excess, i.e. the critical level of the process is shifted towards the maximum, at which alcohol production begins inside the fermenter. When the system is implemented in yeast production, the prediction time is stabilized and a quick search for the critical level of the process is provided, while the search for the critical level takes 68 seconds instead of 600 seconds in a known system, and the accuracy is also increased. is coming  The system of automatic control of the process of growing nickel organisms, which contains a heat flux sensor, is placed in a vertical tube fermenter to provide compensation for external heat fluxes. control, whereby the yeast yield is increased by 6.8%, and the cost of aeration is reduced by 12.6%.  The system of automatic control of the process of growing nickel organisms, which contains a heat flux sensor, is placed in a vertical tube fermenter to provide compensation for external heat fluxes. Invention Formula a heat flux sensor, in the lower part of which there is a conical expander, and a heat flux sensor located on its outer surface, connected to a computing device, the output of the latter is connected to actuators installed respectively on the molasses and air supply lines to the fermenter, the contours of stabilization of temperature and pH in the fermenter and the contours of the regulation of the supply of nutrient salts, the level of foam and the culture medium to the fermenter, which are distinguished by the fact that, in order to increase the accuracy of control It is provided with shearing regulator, a memory, connected in series flow sensor molasses, a differentiator, a regulator and an actuator. located in the lower part of the vertical pipe, and successively connected by the flow sensor of the air entering the fermenter, the liquid circulation controller in the vertical pipe and the actuating mechanism located on the air supply pipe to the upper part of the vertical pipe, while the sensor ten the air flow rate and the fluid circulation regulator are connected to the executive4 mechanism located in the lower part of the vertical pipe, and the input of the shifting regulator is connected to the heat flow sensor, the output to the actuator installed on the line a fermenter, the input and output of the storage device being connected to the shift controller.